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Carrot Soup with Orange and Ginger
Ingredients
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1 tbsp |
canola oil |
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15 mL |
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1 |
onions, coarsely chopped |
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200 g |
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6 |
carrots, coarsely chopped |
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600 g |
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2/3 cup |
orange juice, freshly squeezed |
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2 oranges |
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2 1/2 tbsp |
gingerroot, coarsely grated |
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30 g |
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2 cups |
chicken broth |
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500 mL |
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2 cups |
water |
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500 mL |
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1/4 cup |
cream 15% [optional] |
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65 mL |
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salt to taste |
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ground pepper to taste |
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Method
- Prepare the vegetables: chop them coarsely.
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In a pot, sweat the onion in oil over medium heat for about 3-4 min. Add the carrots, orange juice, coarsely grated ginger, broth and water. Bring to a boil, lower the heat, cover and
simmer until the carrots are tender, about 25 min.
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Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning then serve.
Remarks
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.
Claims
- Free :
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Added Sugar, Trans Fat
- Low :
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Cholesterol, Saturated Fat
- Source of :
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Calcium, Copper, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E, Zinc
- Good source of :
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Fibre, Folacin, Vitamin B6
- Excellent source of :
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Potassium, Vitamin A, Vitamin C, Vitamin K
- Diet-related health claims :
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Heart-healthy
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (350g)
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Amount
% DV*
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* DV = Daily Value
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Calories
150
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Fat
5 g
8 %
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Saturated 1.5 g
+ Trans 0.1 g
9 %
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Cholesterol
5 mg
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Sodium
430 mg
18 %
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Carbohydrate
24 g
8 %
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Fibre
4 g
16 %
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Sugars
12 g
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Protein
3 g
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Vitamin A
170 %
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Vitamin C
50 %
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Calcium
8 %
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Iron
4 %
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More info
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